Friday, March 11, 2011

Basic Orange Sponge Cake

Before I start, please note that I haven't made the cake perfect. I've missed out a step that caused lumps in my cake. However, the recipe is definitely a keeper as it's DELICIOUS.

I always like to observe what little kids like to eat. Their palates haven't spoiled yet. For cupcake, they actually scape out all gooey sugary frosty and only go for the cake. By the way, their little tongue can also detect if the eggs you used are fresh enough.

With this picture in my mind, I began to search for a recipe of an oldie-but-goodie Hongkong cake, it's called paper-cup (shape) sponge cake. All kids love it. Due to our eating culture, this sponge cake is more rich than that of European style. I'd say, ours is fairy similar to chiffon cake. For sure, it tastes beautifully and good enough to be a star of its own.

Last but not the least, only use super-fresh eggs for this recipe... your kids can tell :):)

10 comments:

I lived in Hong Kong for a number of years and I really loved the bakeries and the local specialties like the sponge cakes and egg tarts. Actually, I miss so many things about that wonderful city. I will definitely try your recipe. Thanks for posting it.

Karen, do you go back to Hk for visit from time to time? Sadly, it's never been the same...

lena, your country has countless wonderful cakes (I haven't been there, but my friend from Malaysia sent me some cakes to my SG home). One of the characteristics of this cake is having a great egg flavor; then another is always wrapped in paper :)